RECIPES Sides Vegetables

Fall Persimmon Salad

Fall Persimmon Salad

Print Recipe
Serves: 4


  • Salad:
  • 2 persimmons, peeled and medium diced
  • 1 box baby arugula
  • 1 avocado, cubed
  • 1/4 c shaved parmesan
  • 1/2 c pumpkin or sunflower seeds
  • Dressing:
  • 1/4 c balsamic
  • 1 teaspoon dijon
  • 2 tablespoons maple syrup
  • 1/3 c extra virgin olive oil
  • salt and pepper



For persimmons: Spread diced persimmon onto a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt, and roast for about 20 minutes or until persimmons caramelize, but are not mushy. Remove from oven and allow to cool completely. Set aside.


For vinaigrette: Place all ingredients except oil into a mixing bowl and whisk together. While whisking, drizzle oil into mixture until fully incorporated. Season with salt and pepper and set aside until ready to use


Place arugula into salad bowl and gently toss with persimmons, avocado, and dressing. Top salad with parmesan and pumpkin seeds

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